These gluten-free vegan monster cookies are my absolute favorite cookies to date. Every bite is packed with creamy peanut butter, chewy oats, pockets of melty chocolate, and crunchy vegan M&M’s, while almond flour and avocado oil work together to keep the cookies soft, tender, and subtly buttery without any dairy. They’re whimsical, easy to throw together in one bowl, and only 5 minutes to prep.
Jump to:
What makes a cookie a Monster Cookie?
Monster cookies are a delicious combination of peanut butter, chewy little bits of oats, lusciously melty chocolate, and crunchy M&M’s all loaded into one cookie. They're loaded chocolate chip cookies with just the right amount of peanut butter and oats tossed in. Colorful, a little nostalgic, and exactly what to bake when a standard cookie just won’t do.
Ingredients
- Peanut butter: helps hold the cookie together while adding richness and natural sweetness. I love crunchy for the added texture, but creamy also works. Be sure to use a natural, pourable peanut butter for the best texture.
- Gluten-free rolled oats: adds that classic chewy monster cookie texture
- Almond flour: creates a soft and tender cookie and adds additional nutty notes
- Maple syrup: acts as a binder and provides natural sweetness
- Avocado oil: prevents the cookie from drying out as it bakes and adds a subtle, buttery richness without any dairy.
- Vanilla extract: adds warmth and enhances the sweetness of the peanut butter and maple.
- Baking soda: helps the cookies cook evenly and rise just slightly
- Salt: balances the sweetness and makes the flavors pop
- Unreal dark chocolate crispy quinoa gems: a must for a monster cookie. Swap with any vegan M&M-style chocolate.
- Dairy-free milk chocolate chips: I love vegan milk chocolate in these for an extra smooth and creamy flavor that pairs well with the peanut butter.
How to make gluten-free vegan monster cookies
These cookies come together in one bowl with just 5 minutes of prep.
1. Combine the wet ingredients
Combine the peanut butter, maple syrup, avocado oil, and vanilla extract in a medium mixing bowl.
2. Add the dry ingredients
Add the oats, almond flour, baking soda, and salt directly to the wet and stir until combined.
3. Fold in chocolates & scoop
Fold in the chocolate chips and Unreal Gems and scoop the dough onto a lined baking sheet. Gently press each cookie down before baking, reshaping as needed.
4. Bake
Bake for 10 minutes, until the edges are just slightly golden. The cookies will look a touch underbaked, but they’ll continue to set as they cool. Let them cool on the baking sheet for at least 5 minutes before serving.
Tips for soft and chewy monster cookies
- Don’t overbake them: The cookies should look lightly set around the edges but still soft in the center when they come out of the oven. They’ll continue to firm up as they cool.
- Press the cookies down before baking: The cookies won’t spread a ton as they bake, so gently flattening each scoop helps create that classic cookie shape and ensures an even bake.
- Let them cool on the baking sheet: As tempting as they look fresh out of the oven, wait at least 5-10 minutes before grabbing one. This gives the cookies time to set without losing their soft, chewy center.
Storage
Once completely cooled, store leftover monster cookies in an airtight container in the fridge for up to 1 week.
For longer storage, store the cooled cookies in a freezer-safe container for up to a month or so. To prevent sticking, separate the cookies with parchment paper.
More gluten-free desserts
- Fudgy gluten-free zucchini brownies
- Vegan white chocolate oatmeal cranberry cookies
- Vegan monster trail mix
- No-Churn vegan Snickers ice cream bars
📋 Recipe
Gluten-Free Vegan Monster Cookies
Equipment
- large baking sheet lined with parchment paper
- mixing bowl and spatula or wooden spoon
- measuring cup and spoons
Ingredients
Wet
- ⅓ cup natural crunchy peanut butter or sub creamy for less texture
- ¼ cup pure dark maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
Dry
- 1 scant cup gluten-free old fashioned rolled oats
- ½ cup blanched almond flour, tightly packed
- ½ teaspoon baking soda
- ½ scant teaspoon salt
Mix-in
- ⅓ cup Unreal dark chocolate crispy quinoa gems
- ¼ cup dairy-free milk chocolate chips or sub chocolate of choice
Instructions
- Prep: Preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- Wet ingredients: Combine the peanut butter, maple syrup, avocado oil, and vanilla extract in a medium mixing bowl.
- Dry ingredients: Add the oats, almond flour, baking soda, and salt directly to the wet and stir until combined.
- Mix-in: Fold in the chocolate chips and vegan m&m's.
- Scoop and press: Scoop the dough onto a lined baking sheet using a medium cookie scoop. This recipe will yield 10–12 cookies, depending on the scoop size. Gently press each cookie down before baking, reshaping as needed. They won’t spread a ton as they bake.
- Bake: Bake for 10 minutes, until the edges are just slightly golden. Remove from the oven while the cookies still look a touch underbaked on top; they’ll continue to set as they cool. Let cool on the baking sheet for at least 5 minutes before serving.
Comments
No Comments